Banana Bread

1-recipe

I have a bad habit of buying fruit and then neglecting it. I’ll purchase a few pieces, stick them in the refrigerator, eat fruit for a few days, and then promptly forget that said fruit ever existed. A few weeks later, I may come across a few stray apples or an orange and wonder “Where did these come from?”. The good news is that when I want to make some sort of baked good which requires fruit, I may very well have it laying around. Today’s banana bread recipe was chosen on the basis of cleaning the refrigerator: I found two bananas, and decided that this would be an excellent use for them. Waste not, want not.

Unlike store-bought preparations, this bread isn’t overly sweet. The flavor of the bananas comes through nicely without being overpowered by added sugar. I might add a little bit of cinnamon next time I make this recipe, but it’s perfectly moist and delicious as it is.

Ingredients:

  • 1/2 cup white sugar
  • 1/2 cup shortening
  • 2 eggs
  • 1 cup mashed banana
  • 3 tablespoons buttermilk
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped nuts (optional)

Directions:

Preheat the oven to 350 degrees Fahrenheit.

2-cream

In a medium bowl, cream together the sugar, shortening, and eggs.

3-add_bananas

Add the banana and buttermilk, and mix well.

4-add_dry

Sift in the flour, baking powder, baking soda, and salt, add the nuts to the mixture, and stir until blended.

5-in_pan

Pour the batter into a well-greased loaf pan.

Bake for 45 minutes, or until a toothpick inserted in the bread comes out clean.

6-finished

Click here for a print-friendly version.

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